Marcus Longfoot and Simon Paterson
Nothing is more impressive than a delicate little dumpling of delicious transparent beauty. Har gow are definitely our favorite part of yum cha.
This recipe evolved through trial and error. There are many recipes for this dough—sometimes called ‘skin’—on the internet but we found most of them result in a thick or overly chewy dough. This isn’t what you want from a fine dumpling. In the end, none of the recipes resulted in a dough that was easy to handle while having a light transparent texture. Our recipe and method is simple, although this task should be approached cautiously because we are handling boiling water.
You cannot buy this dough in any supermarket because it simply does not keep for very long after being made. Not many dinner party guests realise this, however, so you will be frequently questioned about where you purchased the ‘wrappers’. You can let them know, proudly, that you made the dough yourself! Keep a little sample of the white dough to show them the beautiful texture.
The notes below are significant as they include some great tips for handling the dough and an awesome trick for creating perfect little disc-shaped wrappers.
40 minutes total: 10 minutes attended, 30 minutes unattended
cannot be stored; dough must be used immediately
960 g (servings 64 )